Food and Fermentation Industries >

2019 , Vol. 45 >Issue 24: 202 - 208

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.020953

Combined preservation effects of ε-polylysine and konjac glucomannan on Lateolabrax japonicas fillets

  • ZHANG Haiyan ,
  • WU Yanyan ,
  • YANG Shaoling ,
  • YANG Xianqing ,
  • LIN Wanling ,
  • HUANG Hui
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  • 1 (South China Sea Fisheries Reserch Institute,Chinese Academy of Fishery Sciences; Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Guangzhou 510300, China)
    2 (College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088,China)

Received date: 2019-04-25

  Online published: 2020-02-10

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Abstract

The combined effects of ε-polylysine (PL) /konjac glucomannan (KGM) treatment on the sensory and physicochemical characteristics of Lateolabrax japonicas fillets stored at 4±1 °C for 12 days were investigated. The pH value, juice loss rate, texture, thiobarbituric acid-reactive substances (TBARS), total volatile basic nitrogen (TVB-N), total viable count and sensory evaluation of the fish fillets were measured. In the control group, the total number of colonies on the 9th day reached 6.34 lg CFU/g, exceeding the secondary freshness standard and the sensory score was unacceptable, while the sensory quality of samples in the ε-polylysine and konjac glucomannan group (K+P) remained satisfactory, with TBA value and TVB-N value of 0.765 mg/kg and 20.25 mg/100g respectively on the 12 d. Meanwhile, the pH value, juice loss rate, texture, total number of colonies and sensory quality were all lower than those of the single fresh-keeping group and the control group. The combined preservation effect of ε-polylysine and konjac glucomannan proved superior to that of single preservative and control group and could prolong the shelf life of fresh Lateolabrax japonicas up to 9 days. This study provides a new direction for the preservation of aquatic products in the future as well as a theoretical reference for the application of ε-polylysine and konjac glucomannan.

Key words： Lateolabrax japonicas; ε-polylysine; konjac glucomannan; storage; preservation

Cite this article

ZHANG Haiyan , WU Yanyan , YANG Shaoling , YANG Xianqing , LIN Wanling , HUANG Hui . Combined preservation effects of ε-polylysine and konjac glucomannan on Lateolabrax japonicas fillets[J]. Food and Fermentation Industries, 2019 , 45(24) : 202 -208 . DOI: 10.13995/j.cnki.11-1802/ts.020953

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